Sprouted 4 Grain Sourdough – 50% Whole Grain with Pecans and Cranberries

Sprouted 4 Grain Sourdough – 50% Whole Grain with Pecans and Cranberries

Submitted by dabrownman on July 31, 2015 – 12:23pm.

The No Muss Mo Fuss rye starter is getting up there in age.  This week it was stored 14 weeks and smelled very sour.  Lucy decided to try out some new things just for fun and because she is just that way.  There is nothing she hates more than doing the same thing over and over.  Once is enough for her most always and she has no fear.  She does seem to do a lot more different things than most that way.

 

Instead of our normal 3 stage build of 2.3.a d3 hours for the summer she decided to toss all the builds into one and just stir the mix at the 2 and 5 hour marks.  It didn’t seem to matter to the levain and it doubled 3 hours after the 2nd stirring.   Lucy wants to make a horror movie about a vigorous SD starter that takes over the world titled ‘The 2nd Stirring’ but that project is on hold for the moment mainly due to a lack of sanity and willingness to waste more time than usual.

 

The starter was fed the 25% extraction of the 4 sprouted whole grains that was 40% wheat, 40% Kamut, 10% rye and 10% spelt which is an unusual mix for us with equal amounts of the sprouted whole grains the norm.  Since there wasn’t any bread flour or un-sprouted whole grains in this mix, we decided o cut the hydration a bit to compensate. We were less than 79% and normally for dough that has 50% whole grains we would be around 82.5%.

 

We retard the built levain for 24 hours and, while it warmed up on the counter, we autolysed the dough flour and water for an hour with the salt sprinkled on top so we wouldn’t forget it.  You don’t have to autolyse AP flour or sprouted 75% extraction flour as long as whole grain flour so an hour seems enough. 

 

We did 3 sets of slap and folds of 30 slaps each and 2 sets of slap and folds of 4 slaps each.  All manipulations were done on 30 minute intervals except the last 2 which were done on 45 minute intervals.   This is new procedure that we have started to use for long bulk retarded dough – in this case 21 hours at 36 F.  The re-hydrated cranberries, with the juice squeezed out, and the pecan pieces were added on the 4 th set of slaps. 

 

The dough went into the fridge immediately after the 5th set of slap and folds with no counter bulk ferment.  Too hot here for a bulk ferment at 88 F.  The dough had easily doubled during the retard.   Once the dough came out of fridge we immediately pre-shaped it into a boule and let it on the counter for an hour to warm up.  The we shaped it into a squat oval, placed it in a rice floured basket  and let it proof for 45 minutes.

 

We upended the dough onto parchment on a peel, slashed it and placing it on the bottom stone covered with a MagnaWare turkey roaster bottom used as a cloche for 20 minutes of steam at 450 F.  Once the lid came off we turned the oven down to 425 F convection and let it brown up well over the next 12 minutes.

 

The bread sprang and bloomed well enough, but we will have to wait on the inside looks until lunch time.  The bread turned out soft and moist on the inside with no large holes. Still it was airy enough and the taste was complex, fruity and a bit nuts.  This makes for a fine SD bread that really doesn’t need much else to make a hearty, healthy meal.  Today’s lunch was just the perfect backdrop for this bread.  Yummy!

 

SD Levain Build

Build 1

%

 

14 Week Retarded Rye Starter

10

1.92%

 

25 % Extraction Sprouted 4 Grain

52

10.00%

 

Water

58

11.15%

 

Total

120

23.08%

 

 

 

 

 

Levain Totals

 

%

 

25% Extraction Sprouted 4 Grain

57

10.96%

 

Water

63

12.12%

 

Levain Totals

120

23.08%

 

 

 

 

 

Levain Hydration

110.53%

 

 

Prefermented Flour

10.96%

 

 

 

 

 

 

Dough Flour

 

%

 

Winco AP

260

50.00%

 

75% Extraction Sprouted 4 Grain

203

39.04%

 

Total Dough Flour

463

89.04%

 

 

 

 

 

Salt

10

1.92%

 

Water

350

67.31%

 

 

 

 

 

Total Flour w/ Starter

520

 

 

Water

401

 

 

 

 

 

 

Cranberries

80

15.38%

Dry Wt.

hopped Pecans

80

15.38%

 

 

 

 

 

Hydration with Starter

78.94%

 

 

Total Weight

1,128

 

 

Whole Sprouted Grain

50.00%

 

 

 

 

 

 

Sprouted 4 grain is 100 g each of Kamut and

 

 

red winter wheat and 25g each of rye and spelt

 

 

 

 

 

 

The single stage 25% extraction sprouted

 

 

levain was stirred at the 2 and 5 hour mark

 

 

 

 Lucy loves to sun herself in the 108 F heat but I love the monsoon sunsets

 

 

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